CUP&CINO - The Company

Every cup fresh – directly out of the bean.

Can you taste which coffee you have drunk right now? Why is that not possible until today?

Some coffee companies actually have good quality products up to the packaging. But the customers are processing this coffee in different machines with a different weight of coffee used per cup, different brewing processes and different grindings. Moreover, the impact of the water quality on the taste is often under-estimated and not taken care of. Therefore, each cup tastes different at each different place.

Our concept guarantees a unique quality up to the cup.

1. We only purchase coffee beans having their origin in the best coffee areas worldwide.
2. We roast our coffee exactly according to our roasting principle
3. We only work with CUP&CINO coffee systems whose settings meet exactly our high standards of coffee quality.
4. By charging only by counting metre, we guarantee that in our coffee only CUP&CINO coffee is being processed.
5. We guarantee for all CUP&CINO machines perfect settings in respect of grinder, weight of coffee beans being processed per cup, brewing unit, temperature and water filter.
6. Technical after-sales-service is available for the end customer.
7. Through our CUP&CINO logistics concept we offer the freshest coffee. We send the freshly roasted beans per forwarder or even by air freight directly to our importers and local HQ’s. From there, we send with 2 days via courier service our still pleasant-smelling coffee beans. Only when pushing the button the coffee needed is ground freshly. Therefore, we only work with full automatic bean-to-cup machines.
8. We guarantee the delivery to the customer within 10 days after the roasting world-wide!
9. We guarantee all CUP&CINO partners a considerable additional value of the brand. Because via our brand “CUP&CINO” we seduce the customer to the beverage “Cappuccino” which generates more revenue.

Just try it out. You will be excited by the freshness and quality!

The entire CUP&CINO team constantly wants to improve the quality of the coffee and coffee specialties and hereby wants to bring more enjoyment to the people. Besides the permanent development of our products there is the will to create a special work environment for our team. We centre a faithful co operation and moral values like honesty, sincerity & fairness towards all people. We have selected the employee guideline “ELISABETH” for their efforts in establishing the brand. Each letter stands for a feature that we want to follow when dealing with our partners and customers.

E = Effort

We want to go the extra mile during our daily work. Our activity shall be driven toward highest standards of quality and reliability. We see ourselves as services provider always aiming for the best solution for our partners.

L = smiLe

We always want to create a positive atmosphere both within our team and towards our partners. Even in situations of highest tension we will try to maintain this goal. Success means: solving problems. The larger the problem, the larger is the success. We have all the reasons to see our future bright. Every employee knows: “I know what I want”.

I = Information

We listen to the information provided by our customers and partners and will always try to handle their requests the best possible way.

S = Social and ecological commitment

The main goal of our work is not maximum profit no matter at what cost but a focus towards the development of our Premium brand. Besides great product quality our company and our brand stand for a fully integrated and value-oriented thinking. Especially, we try to promote social and ecological values. We try to create a maximum number of jobs possible. Since 2007, we have developed a BIO-line of goods for coffee and tea products. The coffee is not just grown on a biological basis but also traded fair. The "Transfair" label on this coffee stands for the social support of the coffee farmers. We want that the world will become a bit better through CUP&CINO. Short-term "shareholder value" attitude does not belong to our goals.

A = rAnge of products

Having in mind a long term brand-development, we are always trying to explore new markets and business opportunities where creativity and added value is a key challenge for all parties involved. Every employee shall be proud of his or her performance and shall take home a certain degree of satisfaction.

B =

We do not just want to satisfy our partners and customers but really make the enthusiastic by giving them added value. Only the one who is really excited can pass on this excitement to others. Therefore, excitement is one important part of our team. Excited customers and employees are the most important potential for our company.

E =

In order to be successful in the future in the areas of products and communication, we always invest in the latest technologies. In all fields of our business we want to take the best decisions by using the latest information available in order to promote the development of our brand the best possible way and to be able to react to new situations quickly.

T = Team spirit

We want to be an ideal CUP&CINO team where all team members can develop their full potential. We do not want to build up hierarchies but maintain and extend our direct communication instead. Each employee shall be able to see his or her part of company’s success.

H =

Every employee tries to give his or her best today to lay the foundation stone for a successful and value-maintaining future.

In 2011, the media product range will be extended by digital signage.

2011 CUP&CINO going strong in the area of new media and social networks. Presentation of the company on FACEBOOK, TWITTER and other social networks. In February 2011, availability of the new CUP&CINO App in the App Store and at Google Android for download free of charge. The App consists of a new couponing system. Within this system, the coffee-connoisseurs can redeem always the latest offers in all CUP&CINO coffee houses. Furthermore, the App consists of a coffee house finder and a smart Latte Art game.

2010 Opening of 2 more CUP&CINO coffee houses in January and February.

Extension of the warehouse and logistics centre by another 3800 sqm.

Extension of the coffee machine portfolio. Introduction of the coffee systems PURA C, PURA CI and SPECTRA CS Foam Master, thus entering the market of both hot and cold beverages. Easy preparation of cold beverages like ICE-cappuccino containing ice cubes possible with the new machines.

2009 The Premium TEAaMO tea concept is extended by the TEAaMO ICE TEA. At the same time, the double wall glass for the Macchiato is introduced. The new shop-in-shop series “Club” is introduced for the convenience market which can be upgraded with an instore-TV-concept. Within this instore-TV-concept, the commercials can be send via mobile directly to the screens.

With the new Premium Barista concept “Macchiato Plus 12” CUP&CINO again broadens its product range into the field of semi-automatic machines. Start of the CUP&CINO academy. The Germany Barista Champion Matthias Linke joins the team.

Opening of a new CUP&CINO coffee house in Medan ( Indonesia ).

2008 The TEAaMO Premium tea concept is offered now in tea bags for the hospitality and convenience market. For the start, 6 different flavours are available. The tea bags are filled with tea leaves. For introduction, CUP&CINO offers a tea humidor, too. Especially for the convenience market an acrylic tea display is developed.

In the coffee house segment, a variety of new food concepts is developed and introduced as of March 2008. 3 more coffee houses have opened in 2008.

CUP&CINO acquires a new Master Franchise partner in Romania and plans both the set-up of a network of 30 coffee houses plus the installation of shop-in-shop concepts in bookstores.

2007 CUP&CINO offers now a BIO-concept for coffee and TEAaMO.

Having their origin in the best coffee-production of Peru and Mexico, the company offers now two new coffees of the sorts Café Crème and Espresso. For the first time, these specialties are offered in 250g packs, too in order to find friends for the new BIO coffee among our guests of the coffee houses.

Besides the biological cultivation of the coffee it also traded fair and has therefore the Fair Trade label besides the BIO label.

Also, the TEAaMO tea assortment is extended by 6 BIO teas which are offered in 100g bags.

CUP&CINO develops a new furniture concept for small shop-in-shop solutions.

7 more coffee houses are opened in Germany.

2006 New hot chocolate specialties “Latte Pralino”. With this concept, CUP&CINO is once more trendsetter in the German market and is the first player in the market which offers premium cocoa as a hot chocolate beverage within the framework of a hospitality concept.

With the brand "TEAaMo® - I love you" CUP&CINO broadens its product range with a new concept. The offers consists of a total of 10 Premium teas. The Premium teas are served either in high-class chinaware or in trendy, milk-frosted tea-glasses.

In Germany, the largest coffee house so far opens in Lippstadt on a space of 350 sqm. Abraod, CUP&CINO opens the first Taiwanese coffee bar in Taipei. This coffee bar offers on 67 sqm. the full CUP&CINO product range, starting with Mediterranean breakfast, passing on to salads, snacks and creamy Gelato and serving trendy drinks during night time.

2005 Opening of new coffee houses in Santiago de Chile, Athens and Riga. End of 2005 market entry in Kuwait and Saudi Arabia. In Saudi Arabia, opening of the largest CUP&CINO coffee house in the world having a size of 375 sqm. .

2004 Market entry in the following countries: Spain (Europe), Chile (South America), Indonesia (Asia) and Qatar (Middle East).

By the end of 2004, 32 coffee houses belong now to the CUP&CINO group in addition to the many thousand of coffee machine and shop-in-shop customers.

2003 The first CU&CINO coffee house starts successfully in Austria. CUP&CINO introduces this concept on the ANUGA 2003 and has enquiries from many countries. The export department is implemented and Sven Rienermann sets up the international distribution quickly. The first successful roll out of the concept takes place in Portugal.

For the bakery and petrol station segment CUP&CINO develops the first shop-in-shop concept. Supra-regional- and nationwide key accounts are generated.

In December 2003, the first CUP&CINO partner for the coffee machine distribution concept starts in Taiwan.

2002 In order to make the brand grow quickly CUP&CINO decides to expand via franchising. The first coffee houses open in Germany.

2001 The first CUP&CINO coffee house starts as a pilot business in Paderborn. During this period, CUP&CINO develops the double concept: Coffee house during the daytime, cocktail house during the night time. This concept has many economic advantages compared to the international competition. Besides the extension of the coffee selection, CUP&CINO develops a new food-concept and the brands: Bakery, Salacino & Gelato.

2000 Besides the distribution of coffee systems there is a huge customer demand asking for a creation of a coffee shop concept.

1998 The first international partner is found in Austria. The first step towards international brand awareness is taken. For the first time, CUP&CINO exhibits on the largest hospitality show in Germany – the Internorga in Hamburg.

1996 CUP&CINO develops quickly in the region with its coffee machine distribution concept and decides to go for a nationwide roll-out.

1995 Since the coffee industry is not offering a coffee concept for the gastronomy sector, Frank Epping decides to to establish a new company for a trend-setting coffee concept. CUP&CINO is established on September 21^st, 1995 and it’s premier activity is the participation at the trade show "GÜWA 95".

1992 Frank Epping establishes with Andreas Herb the company Pos Marketing & Vertrieb (Vertrieb meaning distribution). This company soon becomes the sole distributor in Europe for the American beer Miller Genuine Draft (belongs now to Krombacher Group).

1990 The now already supra-regional company changes its company name into Epping Gastro-Service GmbH. The company evolves to a regional market leader for the trend-gastronomy in North Rhine-Westphalia and set a special emphasis on new coffee concepts.

1982 Frank Epping joins the company (3^rd generation).

1959 Günther Epping takes over and marries Heta Stuckmann. Both strengthen the family company by enlarging the assortment with sweets and coffee. Out of this marriage the two sons Frank and Jürgen emerge.

1932 Paul Epping established the company Paul Epping KG in Hövelhof. This wholes company supplies the gastronomy and the local retailers with tobacco products and spirits. After having married Emmi Bertram, Günther Epping is born (2^nd generation).